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Two Quicky Sides

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Just so there is plenty of room for the recipes, let me just say these recipes, below, are super easy to prepare and even better tasting. Now I will shut up and you can cook
Sweet Potato Brulee
Broiled brown sugar glaze sitting atop fragrant sweet potatoes. Need I say more?

Combine 2 tablespoons sugar and 2 teaspoons butter in a medium nonstick skillet over medium-high heat, bring to a boil. Add chestnuts; cook 2 minutes or until browned, stirring often;. Spread chestnuts in a single layer of wax or parchment paper, let stand at room temperature until dry and cool enough to handle.
Heat 2 teaspoons butter and oil in a large nonstick skillet over medium-high heat. Add carrots, saute 5 minutes. Reduce heat to medium-low. Stir in 3 tablespoons maple syrup, cover and cook 5 minutes, stirring frequently. If it runs dry, add some of the broth, a tablespoon at a time. Just remember to add some broth back in order to have a 1/4 cup when needed. Uncover, add broth, simmer 3 minutes. Stir in chives and salt and top with chestnuts before serving.

About The Yankee Chef

A 3d generation Yankee Chef and New England Food Historian, I am also proficient in international and Michelin-star food preparation. A food columnist for 10 years, I use New England ingredients when possible and give you food everyone can prepare, with a simple, straightforward approach.

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About The Author

A 3d generation Yankee Chef and New England Food Historian, I am also proficient in international and Michelin-star food preparation. A food columnist for 10 years, I use New England ingredients when possible and give you food everyone can prepare, with a simple, straightforward approach.